1 c. Brussel Sprouts
1 c. squash diced into 3/4” pieces
1/4 c. Pecans chopped
1/4 c. Dried Cranberries
Maple Dijon Dressing: A little goes a long way
2oz of Dijon mustard
2oz Pure Maple Syrup
Pinch of Cayenne
Whisk together the above ingredients
For the salad:
1. Take one cup of the diced winter squash, toss with oil, salt and pepper and roast at 425 degrees until
tender about 30 min.
2. Take the 1 c. of Brussel sprouts and blanch in boiling water for 1 min (do not do longer or will get
mushy). Then cut in half.
3. In a large skillet heat 1oz butter or Extra Virgin Olive Oil for the health conscious. Then add your
Brussel sprouts, do move them for about a minute, or starting to brown, then add your roasted squash,
chopped pecans, dried cranberries, and a small amount of the Dijon and maple dressing.
4. Toss together, put on a plate and enjoy! Feel free to add some grilled chicken for a full hearty and